So, Leigh Anne’s version is a bar, cut into diagonal pieces. When I did it like that…mine looked sloppy. Nothing like hers (lovely). I couldn’t bring myself to take a picture of. But, I loved them enough to figure out a shape that would do them justice when I made them. Introducing, Jam Rounds 🙂 Also, I tried these cookies with several different flavors of jam and jelly. Strawberry jelly was too sweet, peach jam didn’t work with the lemon icing, raspberry was perfect.Oh, and I tripled the recipe…if you’re making cookies, you might as well make enough to share (or eat for every meal for the next 2 days.)
- 1½ cups butter
- ¾ cup sugar
- 3 tsp. vanilla
- ¼ tsp. salt
- 3¾ cups flour
- raspberry jam
- 3½ to 4 cups powdered sugar
- 12 tsp. lemon juice
- Heat oven to 350 degrees.
- Cream the butter, sugar, salt, and vanilla in a mixer.
- Slowly add the flour and mix well.
- Roll the dough into small balls and place on a parchment lined cookie sheet.
- Press your finger, gently, in the middle of the ball to flatten and leave an indentation in the middle, to be a "pocket" for the jam.
- Fill each pocket with a dollop of jam. Remember, the cookies will spread a bit, so extra jam is good, so that it will spread too 🙂
- Bake for about 15 - 18 minutes, or until you see a slight hint of golden color on the cookie. Remove from oven and let cool.
- Meanwhile, mix the powdered sugar and lemon juice to make the icing.
- Using a pastry bag, squiggle the frosting across the tops of the cookies.
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